Bavarian Raspberry Mango Biscuits à la Cuillère Bonne Maman

Ingredients

For 8 servings

• •18 18 Biscuits à la Cuillère Bonne Maman®
• •300 g 300 g raspberry coulis (250 for foam + 50 for biscuits)
• •300 g 300 g mango coulis (250 for foam + 50 for biscuits)
• •120 g 120 g sugar
• •4 g 4 g agar-agar
• •50 cl 50 cl cream integer +30% MG

Method

1. 1.Place your 20/22 cm baking circle or hinged mould on the presentation dish. Place rhodoid inside the circle/mould for easier decerclage, or in the absence of sulphur paper.
2. 2.Cut the biscuits with the spoon diagonally and place half at the bottom of the circle. Swallow 50 g of raspberry coulis to make the cookies soak.
3. 3.Bring the remaining raspberry coulis to a boil with 60 g of sugar and 2 g of agar. Boil 2 minutes, stirring well, and let cool in a bowl.
4. 4.Repeat the operation with the mango coulis: heat 250 g of mango coulis with 60 g of sugar and 2 g of agar. So boil for 2 minutes, stirring well, then let cool in a second bowl.
5. 5.Whisk the whole cream in chantilly. Separate this chantilly in two equal bowls.
6. 6.In the first bowl, pour the warm raspberry coulis into a fillet and gently mix with the spatula. Pour this raspberry Bavarian moss into the circle, make sure it is evenly distributed, and cool the cake while waiting for the rest.
7. 7.In the second salad bowl, pour the warmed mango coulis into a fillet and gently mix with the spatula. Pour the Bavarian mango moss over the cake and place the cake in the refrigerator for 4 hours or even overnight.
8. 8.For the last layer, pour the rest of the mango coulis over the cake, and spread it out taking care not to put too much on the edges to avoid possible pouring. Add remaining cookies, always cut diagonally and arranged in the shape of a circle.
9. 9.Remove the pastry circle and rhodoid. You can add some fresh mango slats and raspberries in decoration.